Winter Salads


The other day, I put together a hearty salad of red quinoa and black eyed peas, to keep me warm on a cold, January day.

I usually have a crisp, cool salad for lunch…


but that is not nearly as appealing when the weather outside is frightful. 

However, I still think it’s important to eat some raw vegetables every day. What to do?

Of course, there’s always the soup and salad option, which is a reliable stand-by. I often make soups to last several days, or freeze some in small containers to thaw as needed. I throw together a simple little salad, heat up a bowl of soup and lunch is ready!


Check out the Soups, Stews and Chili section under recipes for some ideas.

Another way to add some warmth to my lunch is to make a Crustless Quiche or frittata.


This provides a few days of leftovers, which I warm up and serve with a small salad. 

Eggs are a nice way to add protein and warmth to a salad. Boil some up and slice over a salad, or poach an egg and top your salad with it, like we do in our Arugula Salad with Poached Eggs.


Another nice hot and cold combo is a baked potato (sweet or white) stuffed with salad, olive oil and vinegar.

stuffed sweet potato

I sometimes cook up some simple beans and toss them on a salad:


Which brings me back to the beginning… my Red Quinoa and Black Eyed Pea Salad. 

I cooked up some red quinoa:


then grated a carrot, chopped some parsley and sliced the green onions:

DSCN7828 - Version 2

I chopped some broccoli and lightly steamed it:


then combined it all with a can of black eyed peas and a vinegar dressing:


The salad was good to go like this, but I decided it was even better with a little feta cheese. 


I also tried it with some leftover bacon crumbled on top. Both additions really rounded it out, providing that extra punch I wanted.

Serve warm, at room temperature or cold, on a bed of lettuce or by itself. If you let it stand at least 30 minutes, the flavors have a chance to soak in. You can always reheat it if you want. See the recipe by clicking here.

© Bobbi Mullins 2011, All rights reserved. FOOD FITNESS FAITH™